I am Italian. Therefore I live and breathe pasta. Anything smothered in olive oil, garlic and chilli is my idea of heaven. Unfortunately pasta is very starchy, and eating pasta sauce straight out of a bowl got old pretty quick for me. Luckily I stumbled across a recipe for Eggplant Cannelloni by Kristine Subido. I altered it to suit my taste and the resulting recipe is below!
- 1 brown onion, finely chopped
- 3 garlic cloves, crushed
- 2 small hot chillies, finely chopped
- 1 bunch of continental parsley
- 1 red capsicum
- 2 cans tomatoes (I like cherry tomatoes)
- 1 tbsp tomato paste
- 1 tsp chicken stock powder
- 1 eggplant
- 200g goats cheese/feta
- 1 tbsp sliced olives
- 1 tsp capers
- Slice of lemon
- Parmesan, salt and pepper to taste
- Lots and lots of olive oil!
- Splash generous amount of olive oil into medium saucepan on high heat. Fry onion until soft, then add garlic and half of the parsley.
- Chop capsicum into small thin strips and add to saucepan with chillies. Meanwhile preheat oven to 200°C and turn griller onto high.
- Slice eggplant lengthways so the pieces are about 1cm thick. You want them soft enough to roll but not so thin they will tear. Rub olive oil on both sides of the eggplant and grill (or broil) on both sides until golden.
- Add canned tomatoes to sauce pan, and when boiling add tomato paste and chicken stock.
- In a small bowl, break up the feta with a fork, then mix through olives, capers and remaining parsley, and squeeze lemon slice over the mixture.
- Lay the eggplant slices on a flat surface, spoon the feta mixture onto the end of each piece and roll up.
- Pour sauce onto large baking dish and place eggplant rolls seam side down. Bake for 15 minutes and serve with grated parmesan.